Surrey Homes | SH45 | July 2018 | Interiors supplement inside

Parma ham, goat curd,
pea & broad bean
salad
Chicken thigh, olives
& green beans with a
basil & lemon dressing
Serves 4
• 8 slices parma ham
• 150g soft goat’s cheese
• 4 tbsp crème fraîche
• 100g fresh podded peas
• 100g broad beans
Pesto
• Bunch of basil
• Clove of garlic
• 2 tbsp of grated parmesan
• Olive oil to loosen
• Pinch of salt
Dressing
• Half a lemon
• Tsp Dijon mustard
• 5 tbsp extra virgin
olive oil
• Salt and pepper
• Chopped chives and mint
1Blanch the peas and
broad beans for a minute
in boiling water then refresh
under cold running water.
Mash the goat’s cheese and
crème fraîche until you have
a smooth paste – this is
your ‘goat curd’. Heap two
tablespoons of curd onto each
plate.
2Bash the pesto ingredients
in a pestle and mortar
slowly incorporating the olive
oil until you have a thick
pourable consistency (this
tastes even better if you do it
the day before). Pour a little
over the ‘goat curd’.
two slices of parma
3Fold ham around the goat
curd, fat side up so they look
a little like tulip petals. Dress
the broad beans and peas and
scatter around the parma ham
and goat curd, scatter the
chopped chives and mint over
the top.
Serves 4
• 8 chicken thighs, boned
• 3 tbsp green olives
• 1 packet green beans
trimmed
• Salad leaves (rocket,
watercress, lamb lettuce)
• 1 red onion cut in half,
then sliced
• 6 basil leaves
Dressing
• Extra virgin olive oil
• Lemon
• 1 clove of garlic, crushed
• salt
1Salt the skin on the
chicken thighs and place
skin side down in a cold
frying pan with a splash of
olive oil. Put on the heat, the
rising temperature will release
the fat from the skin and crisp
it up, this takes about 6-8
mins. Turn the chicken thighs
and put in a pre-heated oven
gas mark 6 for 5 mins until
cooked.
2Meanwhile cook the green
beans in boiling water. I
like to cook them for 5 mins
until slightly limp, I don’t like
green beans when they still
have their ‘squeak’ but if you
want it more al dente I’d give
it mins.
3Crush the garlic and salt
with the flat of a knife
until you achieve a paste. Put
in a bowl and whisk in the oil
and lemon, and add any juice
from the pan you’ve cooked
the chicken in, add the warm
green beans, olives and basil
and toss.
each thigh in half and
4Cut stack the dressed beans,
salad leaves and red onion on
the plates. Rip up the basil
and scatter over. Serve with
chunks of crusty bread.
119 surrey-homes.co.uk